How to salt a delicious herring at home. To get a good result, you need to know how to pickle herring

Today in the issue, you will find the best selection of salted herring recipes. Like many of you, I prefer home-made salting methods, because I think this is a delicious snack not only for the holidays, but also on everyday days.

Moreover, herring is rich in nutrients and vitamins, and doctors recommend including it in the diet. Most often, it is consumed in salt form. And even, such a simple dish as a herring with potatoes is liked not only by a Russian person, but also by people from other countries.

In addition, various salads can be prepared from it, for example, "Herring under a fur coat", which we will definitely write about in one of the following articles.

Today, in stores you can find a large amount of salted herring, but if you cook it yourself, it will be even tastier. It has been prepared since ancient times, so many recipes have accumulated, the best of which we will consider in our article. But before you start salting, it is important to know how to properly clean it from bones and skins.

So. Let's start our masterpiece...

How to cut and quickly clean a herring from bones and skins. Watch video:

To cook a delicious dish of salted herring, you need to know how to properly cut it and clean it from bones and skin. Every hostess has her own secret. If you still don’t know how to properly carve a herring, then watch the video instruction below:

Salted herring. Very tasty recipe for lightly salted herring

If there is no time for salting herring, then you can cook salted fish, which takes no more than a day to marinate. But if you leave it in brine for a couple of days, it will become more fragrant.

Ingredients:

1-2 pieces of fresh-frozen herring.
3 tablespoons of table salt.
1 liter of water.
8 pieces of black peppercorns.
4 tbsp sugar.
3 leaves of lavrushka.
3 cloves.

Cooking process: First of all, you need to prepare the brine. Pour water into an enamel bowl, add salt, sugar, pepper, bay leaf and cloves. Heat on the stove until boiling. Then remove from fire and cool.

While the brine is cooling, prepare the herring. She needs to cut off her head, remove all internal organs, wash thoroughly under running water, and then dry with napkins. Milk and caviar can also be salted.

Cut the herring into several pieces. The smaller the pieces, the faster the fish will marinate. But to prepare salted herring, you should cut it into large pieces or in half. Place the pieces in a jar, add spices. For one fish, it is enough to prepare a jar with a volume of 700 ml.

At the next stage, pour the marinade over the fish, close the container and store in the refrigerator. A day later, various dishes can be prepared from herring.

Before eating, the fish must be cleaned of skin and bones, and then cut into several small pieces.

Most often, slightly salted herring is served with potatoes, baked or boiled. Also add chopped onion. Seasoned with vegetable oil.

Enjoy your meal!

Already, at the very saliva flowed.

Herring with vinegar and onion in oil. Salt the fish in pieces

Even inexperienced cooks can cope with this recipe.

To get rid of the smell of fish in kitchen utensils, it is recommended to use lemon.

To marinate fish, you will need the following ingredients:

2-3 pieces of fresh-frozen herring.
2 pcs onions.
1 glass of water.
1 tsp of table salt.
5 tablespoons of vinegar.
½ tsp sugar.
Coriander and peppercorns.

Step by step preparation:

While the brine is being prepared, the herring needs to be thawed. Pour the required amount of water into an enameled container, add salt, sugar and vinegar.

Put the pot on fire. The main thing is that the liquid does not have time to boil. As soon as the salt and sugar dissolve in water, the container must be removed from the stove.

When the fish is completely thawed, it must be cut, bones removed, and then cut into small pieces.

The last ingredient for marinade preparation is onion. It must be cut into small half rings.

Put several layers in a glass jar, in the following order: fish, chopped onion, coriander, pepper.

You need to store a jar of herring in a dark place, at room temperature. To add new flavor notes, a small amount of vegetable oil can be added to the brine.

Instant herring in 2 hours. Pieces in a hurry (Salting time is only 5-30 minutes)

There is a simple recipe for salting herring, which can be consumed in a couple of hours. Marinating takes only a few minutes.

Ingredients:

4 pieces of chopped herring.
1 tbsp sugar.
1 tsp salt.
300 ml filtered water.
2 laurels.
2 cloves of garlic.
1 tsp table vinegar.

Cooking process

Rinse the fish thoroughly under running water, and cut into small pieces, 1.5 cm in size. Put them in a container, add broken lava sheets, sprinkle with salt, sugar, add chopped garlic.

Put a container of water on the stove and bring to a boil. Then cool it and add vinegar with fish. Put the pot in a warm place.

After about 2 hours, pieces of pickled fish can be served at the table with vegetables.

Bon appetit!

How to salt herring at home in brine? Delicious recipe quick and easy

If there is no time to cook fish, then you can quickly make salted herring.

Ingredients:

2 pieces of herring.
1 piece of onion.
1 tbsp vegetable oil.
1 tbsp salt.
0.5 l of water.

Cooking process

Rinse carcasses thoroughly under running water. Remove fins, tail and head with scissors. Then cut it into pieces and remove all internal organs. Rinse the pieces and pat dry with paper towels.

To prepare the brine, you need to bring water to a boil, then add salt to it so that it completely dissolves.

Put the fish in a glass jar, tamp the pieces well. Then add onions in half rings. Add cooled brine, and top with vegetable oil. Close the jar tightly and leave for a day in a dark place. After that, it is recommended to place the fish in the refrigerator for another day.

Herring is recommended to be consumed immediately, since such salting is not stored for a long time.

Spicy salted herring. How to pickle tasty?

Not all people prefer to buy herring in packages. Therefore, you can cook it yourself. As a result, the fish will have a pleasant aroma. And most importantly, it will be the way you want it - not oversalted, as is usually the case when buying, or even worse - strongly spicy or sour. When buying, it is rare when you find exactly delicious spicy salted herring. And below is exactly the recipe that deserves attention.

Ingredients:

2-3 carcasses of fresh-frozen herring.
2 tablespoons of granulated sugar.
200 gr of edible salt.
1 liter of filtered water.
A few peas of allspice.
A pinch of black pepper.
2-3 pieces of cardamom.
2-3 bay leaves.
A small amount of cloves.
Lemon acid.

Step by step cooking process:

There is nothing complicated in cooking spicy fish. It is necessary to defrost the herring, rinse it thoroughly under running water, dry it, cut off the head.

The next step is to prepare the marinade. To do this, add all the spices to the water. Put the pot on the stove and bring the water to a boil. Then add a small amount of citric acid. The marinade must be chilled.

Pour the prepared herring with the cooled marinade. Cover the container with a lid and leave for a couple of days in a dark place at room temperature.

Please note that this is not a very quick way to salt fish. Because here it is understood that you need to keep it in brine for 48 hours. But the whole secret of a light and tasty spice will be precisely in the fact that it turns out to be lightly salted (lightly salted, as many say ...), and at the same time give off spices from allspice, cloves and bay leaves.

This is exactly the recipe when the herring turns out fragrant and spicy. Recommended!

Recipe for a whole herring in brine. How to salt a whole herring in brine?

In this suggested recipe method, the whole carcass can be salted. Let's consider one of these options.

Ingredients:

3 pieces of fresh-frozen herring.
1 tbsp salt.
1 tsp granulated sugar.
900 ml of water.
4 pieces of bay leaf.
5 black peppercorns.

Cooking process:

First of all, you need to choose high-quality fish. Then start preparing the brine. To do this, bring water to a boil in a saucepan, add spices, and then be sure to cool it, otherwise the fish will turn out not salty, but boiled.

The next step is to start preparing the herring. It needs to be thawed slowly. Rinse thoroughly in water, adding 1 tbsp of vinegar. Then cut off the tail and fins. Cut off the head from below to remove the gills. If there is a game and milk, they must be washed and placed in the belly of the carcass.

Rinse the herring again in running water, then dry it with paper napkins. Then pour cold brine, and keep at room temperature for 6 hours, then place in the refrigerator for the same time.

Ready salted herring can be served at the table.

It is important to note that homemade fish can be stored for no longer than 1 week, otherwise, the taste changes greatly for the worse.

How to pickle fresh herring at home in a quick way (in just 2 hours)

You can cook fish very quickly. This will take no more than two hours. A great recipe for when you're expecting guests to make an appetizer. Or they themselves decided to eat fresh homemade salted fish.

Take into account this method, the time for which is only 2 hours:

Ingredients:

4 pieces of herring.
1 tsp sugar.
4 tsp salt.
4 pieces of bay leaf.
5 cloves.
6 peas of allspice.
1 bulb.
50 ml vegetable oil.
1 liter of water.

Cooking method:

Clean the carcasses, cut off the head and remove the insides. After that, rinse the fish thoroughly under running water, then cut into small pieces, which are laid out in a container.

The next step is to prepare the brine. To do this, pour boiling water into a glass jar, add all the necessary spices, as well as sugar and salt. Infuse the marinade for 5 minutes so that the salt and sugar are completely dissolved in water. Then add cold water.

Pour the pieces of herring with the prepared brine. The pieces should marinate for about 2 hours.

NOTE! The photo below, at home, shows the pieces are quite large. But still, it is recommended to make them small, as in store jars, where herring goes under mayonnaise or in vinegar brine. A photo of the store version is shown below ... This recommendation is so that you can be sure that all the herring will have time to completely soak in the brine. Because if you make the pieces very large, then it may not have time to pickle in a short time. And in fact, it may take from 5 hours to a day for each piece to be salted.

After that, drain the brine, add onion rings and a little vegetable oil. The fish can be consumed immediately or after a few hours so that it is completely soaked.

Salt herring in brine with butter

Another delicious salted herring recipe. To prepare it, you will need the following products:

2 pieces of fresh-frozen herring.
0.5 tablespoons of granulated sugar.
2.5 tablespoons of table salt.
1.5 tbsp vegetable oil
1l of water

Cooking process:

Rinse fish carcasses under running water, remove all internal organs, cut off fins and tail.
Divide the herring into pieces, after which it is laid out in a glass jar.
To prepare the brine, you need to bring water to a boil, add sugar and salt, they must completely dissolve. Then bring everything back to a boil.
The prepared brine must be cooled, then add a small amount of vegetable oil to it.
The solution is filled with a jar of fish.
Place the container in the refrigerator for about 3 days.
Before serving, it is recommended to sprinkle the pieces with a little vinegar and add fresh onions.

Thanks to this method of cooking, the fish turns out to be very tasty and healthy, as it has absorbed the necessary substances.

Salting method with mustard

One of the options for preparing brine for herring is the use of mustard. This allows you to achieve a spicy taste.

Ingredients:

2 pieces of fresh-frozen herring.
1 liter of water.
2 tbsp mustard.
3 tablespoons of granulated sugar.
5 tablespoons of table salt.
1 glass of vegetable oil.
1 head of onion.
Peppercorns and bay leaf.

Cooking method:

Slowly defrost carcasses, cut, rinse thoroughly under running water.

At the next stage, the prepared fish carcasses must be coated with mustard, and then placed in an enameled container.

After that, you need to prepare the marinade. To do this, bring water to a boil in a saucepan, then add the necessary spices, sugar and salt. Remove from stove and cool the brine.

Pour the fish with mustard with a cold marinade, and put it in a dark place for a couple of hours, after which place the container in the refrigerator for 2 days.

After two days, you need to get the pickled herring, clean it, cut off the fins, tail, head, remove the bones. Cut the carcass into pieces.

Cut onion into half rings.

Put the onion in a glass jar first, then the herring, then the onion again until the container is full. Add a small amount of vegetable oil, close the jar tightly and store in the refrigerator.

Dry salted herring at home. The easiest recipe

If you cook herring in this way, then it turns out to be more fragrant and oily. Some compare it to dried fish. At the same time, the fish turns out to be quite dense and the pieces do not lose their shape when cut, as, for example, in the proposed methods above.

Ingredients:

1 piece of herring.
1 tsp sugar.
1 tbsp salt.
2 pieces of bay leaf.
1 tsp of a mixture of allspice and black pepper, dried dill, fennel, coriander.

Cooking process:

Defrost the carcass slowly, then rinse well and dry with paper towels. It is recommended to use whole fish, without gutting. But the head must be cut off.

Put the fish in the bag, add all the spices, sugar and salt. Wipe the herring thoroughly. Wrap the carcass in a bag, and refrigerate for 3 days. Periodically, it is recommended to turn the herring.

After three days, the herring should be cleaned, washed, and cut into pieces of the desired size, and can be served at the table.

Salted herring at home in a package. It turns out a spicy ambassador

Fish can be cooked not only in a container, but also in a bag. It turns out an ambassador with a pleasant aroma.

Ingredients:

700 gr freshly frozen herring.
1 liter of water.
0.15 gr of lavrushka.
1.05 gr coriander.
0.2 g of nutmeg.
90 gr salt.
20 grams of sugar.
0.6 g of peppercorns.
0.6 gr cinnamon.
0.75 g of cloves.
0.15 gr mint.
0.25 gr dry chili.
1.9 g of allspice.

Cooking process

Defrost two carcasses without external damage and rinse under running water.

Weigh the required amount of all spices, grind if necessary and add 1 tsp of sugar and salt.

Salt that remains, dissolve in a jar of filtered water.

Make an incision in the belly.

Remove all internal organs and films.

For salting, you need to prepare a plastic container with an enclosed plastic bag that will fit two fish.

Place the herring in a bag.

Grate the carcasses thoroughly with the prepared mixture.

At the next stage, the herring must be filled with saline. Then seal the bag tightly and place it in the refrigerator.

After three days, the fish will be completely ready. It remains to cut it into small pieces and serve with boiled potatoes.

A quick way of salting in 5-12 hours

Thanks to the following recipe, the salting time takes no more than 10 minutes. And after 12 hours, herring can be consumed with vegetables.

Ingredients:

2 pieces of herring.
2/3 cup salt.
5 pieces of laurel.
10 black peppercorns.
1 tbsp coriander.
3 star cloves.
5 groschen allspice.
4 tablespoons table vinegar.

If you do not tolerate some components, then it is not necessary to use all the ingredients.

Cooking process

Carcasses must be thawed naturally, otherwise they will become loose. Therefore, it is not recommended to use a microwave or water.

Then the herring must be thoroughly washed, cut off the head, tails and fins. Gently release the abdomen and remove all the insides. Then rinse the carcasses again.

Prepare a plastic or enamel container. If necessary, the herring can be cut in half.

Put the fish in a prepared container, put bay leaf, pepper, coriander and salt inside. Fill the container with water so that it covers the herring, then add salt and other spices. Pour in vinegar. After that, the container must be closed and sent to the refrigerator for 12 hours.

Dry salting on onion and oil

Another recipe for salting herring in a dry way.

Ingredients:

1 piece of fresh-frozen herring.
1 head of onion.
Vegetable oil.
1 tbsp sugar.
2 tablespoons of table salt.

Cooking process

Defrost the fish, rinse thoroughly, then place in ice water for 1 hour.
At the next stage, gut the carcass and cut off the head. Then rinse again.
Dry with paper towels.
Mix sugar with salt and rub the fish with the resulting mixture.
Wrap the carcasses in cling film in several layers, and leave it in a dark place for 2 hours.
After this time, unfold the herring, rinse again, dry with napkins.
Place the herring in a container.
Chop the onion into a saucepan.
Pour vegetable oil for 1 hour.
After that, the fish can be served at the table.

Lightly salted herring with lemon and onion

This recipe is also popular among housewives.

Ingredients:

2 pieces of herring.
1 head of onion.
1 lemon.
4 tsp sugar.
4 tsp sea salt.
10 peppercorns.
10 sheets of lavrushka.
1 piece of carrot.

How to cook

First of all, you need to naturally defrost the carcasses of the fish, and butcher them.

Cut the prepared fillet into preferred pieces. Cut the onion into half rings, grate the carrot. Do not peel the lemon and cut into circles.

In a plastic bowl, mix sugar and salt.

Put several layers of fish, lemon, carrots, onions, parsley, pepper into a glass jar. There should be enough layers so that the container is completely filled.

Close the container tightly with a lid and refrigerate for a couple of days.

Salted Dutch

The fish will be salted in a jar, as this container is ideal for a small amount of herring.

Ingredients:

2 pieces of fresh-frozen herring.
1 head of onion.
1 piece of carrot.
½ lemon.
2 tbsp sugar.
2 tsp salt.
2 leaves of lavrushka.
4 allspice peas.
6 black peppercorns.

Cooking process

Defrost the carcass of the fish, cut off the head. Also prepare the ingredients for making the brine.

Remove the scales from the herring, remove the bones and cut into small pieces.

Chop the onion, carrot and lemon into small pieces. Put onion, parsley and pepper in a glass jar in one layer. The next layer is the carrots. Then a lemon, and on top pieces of herring. Add sugar and salt.

Spread in dense layers until the jar is full. Then close it with a lid and put it in the refrigerator for 3 days. It is recommended to shake the container periodically. After three days, the herring can be consumed with your favorite vegetables.

Korean pickled herring

This is a rare herring pickling recipe, but you should know it.

Ingredients:

1 kg of freshly frozen herring.
5 onions.
0.5 cup vegetable oil.
80 ml table vinegar.
2 tsp red pepper.
1 tsp allspice.
1 tbsp tomato paste.
1 tablespoon of table salt.

Cooking process

Tomato paste must be mixed with vegetable oil, put on the stove, bring to a boil, then add vinegar. It is very important to cool the mixture. After that, salt and add both types of peppers.

Defrost the herring fillet, gut, cut off the tails and fins. Do not remove skin.

The ingredients say to prepare five onions, but if you like it, you can use more. It must be cut into rings and added to the prepared marinade. Mix everything thoroughly.

Put the pieces of herring in a container and mix with the marinade. Cover with a lid and place a weight on top.

After about 3-4 hours, the fish can be consumed. And if you leave the herring overnight, it will be even tastier.

Delicious herring in a jar

There are several recipes for salting herring in a jar, consider one of them.

Ingredients:

4 kg of herring.
7.5 tbsp salt.
3.5 tablespoons of sugar.
1.5 liters of water.
4 bay leaves.
1 tbsp black peppercorns.
Coriander to your preference.

Cooking method:

While the fish is defrosting, prepare the brine. To do this, pour water into the pan, salt it, add spices and sugar, bring to a boil and do not turn off the heat for about 10 minutes. The brine must be cooled down.

In the meantime, you need to prepare a glass jar. To make it easier to fill it, the neck should be wide. The container should be thoroughly washed

By this time, the fish should be completely defrosted. Rinse the carcasses under running water, remove all the insides and cut off the head. Then rinse again and dry with paper towels.

Herring must be tightly packed in a glass jar. Pour it with the prepared marinade. To avoid the formation of air bubbles, you need to move the edges of the herring with a knife. Pour the brine up to the neck. Put the herring in the refrigerator for 3 days.

Salted herring at home, it turns out very tasty!

The fish bought in the store may not meet the requirements of the consumer. During salting on an industrial scale, too much salt can be added to it or, on the contrary, undersalted. In addition, in the summer, it is quite difficult to find a fresh product. And before the holidays, when the demand for herring rises, sellers can put unsafe and low-quality products on the counter.

First you need to choose a fresh herring, and then properly cut it. With home salting, various spices can be added to enhance the taste.

The advantage of homemade herring is that you can add spicy oil to the salting, thereby achieving an aroma that will appeal to all loved ones.

Self-pickled herring has a soft structure, original aroma, and is suitable for eating with potatoes, mushrooms, sauerkraut.

In addition, the recipes for cooking herring at home are very simple. Therefore, everyone can salt the fish as they wish. Homemade fish is much tastier than store-bought fish.

I think that after reading this article, many users will want to use one of the suggested recipes for making fragrant salted herring to treat themselves and their loved ones.

Let's start…

How to choose fresh herring for home pickling?

To make the fish tasty and fragrant, you need to know how to choose it correctly.

It is important to understand that there cannot be fresh herring in stores. It can only be found on the ocean. Therefore, only fresh-frozen products can be purchased in the regions.

If the herring is sold in a package, then it should not contain air and liquid. When choosing, it is recommended to pay attention to the following indicators of Pacific, Atlantic or North Sea fish:

The carcass should be silver in color.
Bulging eyes should not be cloudy.
The gills are red.
The fins should be tightly pressed to the carcass.
If rusty tan marks appear on the fish, then such a product is not of high quality.
The skin must not be damaged.
The carcass must be elastic with a white belly.
Fish with caviar will turn out dry, but with milk it will be fleshy and quite oily.

Headless herring is better not to buy, because in this case it is impossible to determine the freshness of the fish.

It is better to buy herring that was caught in winter. In this case, it will be more oily and it will turn out very tasty.

It is important to know how the goods are stored. If it is contained in a tin can at a temperature of -4-8 degrees, then its shelf life cannot exceed 4 months. And in vacuum packing no more than 2 months.

I tried to pick up not only the best recipes, but also different variations. Therefore, everyone can choose for themselves the best way to salt herring.

And if you know another recipe that allows you to cook delicious fish, then write about it in the comments. We will be grateful to you. Thank you in advance!

Herring of different cooking recipes is loved by Russians. It can be served at the table both on holidays and on weekdays. There are people who buy the product in the store, and there are culinary specialists who prefer dishes prepared by their own hands.

They may know many ways to salt herring.

Variety of methods

In order to cook salted herring, you can use brine (brine). Salt the fish and a simplified dry method. For salting, take both whole carcasses and pieces. Of the additives, the most popular are: mustard, vegetable oil, lemon, vinegar, onions, carrots.

There are many lovers of salted herring. Its preparation time ranges from a day to one and a half. A longer exposure will lead to a good salting of products, which can no longer be called lightly salted.

How to choose and prepare a herring for salting?

For an appetizing dish, the right main ingredient is important. It is better to give preference to fatty herring. Be sure to look for cuts, damage, or torn skin on the fish. The integrity of the fins must be maintained. A dented and crushed carcass for salting is not suitable.

Tip: To determine if a herring is fresh or not, look at its eyes and gills. A light, shiny and bulging eye and redness of the gills indicate the freshness of the fish. You should not buy a herring with a cut off head, it could have been removed on purpose.

If frozen products are used, it is necessary to salt the herring at home, having previously thawed it. Do not defrost raw materials in warm and hot water, or in the microwave. Gradual defrosting in the natural environment will be required. For this, a refrigerator or a room is suitable.

Spicy salting method for whole herring

For 2 herrings you need a liter of water, 2 large spoons of salt and the same amount of sugar, 10 peppercorns and 4 pieces of allspice, 5 cloves and 3 bay leaves.

The herring is gutted, the head remains, the gills are removed, they can give a bitter taste of brine. Caviar is cleaned, it is also salted. Milk lovers cook them too.

To prepare brine, boil water. In the process of boiling, you need to pour a mixture of salt, sugar and spices into it. Wait for the brine to boil for 4 minutes. After turning off the fire, leave the broth for a while to cool down.

In a container suitable for the dimensional data of the product, herring is laid out, which is poured with brine. Caviar and milk can be optionally added to the container. How long the fish is salted depends on the technique. In the case of spicy salting, three or four hours are enough at room temperature, plus a day of storage on a refrigerated shelf for caviar and milk, and two days for herring.

Oil Salting Method

For a couple of herrings, you need 2 large spoons of salt and one sugar, one large spoon of vegetable oil.

The fish is cleaned with the removal of the entrails and gills. Herring and caviar are washed. If desired, the fish is cut into pieces or left whole. Pour salt and sugar into boiling water. Stir the brine until the additives dissolve. Pour the right amount of oil into the cooled liquid.

The fish is laid out in a glass or plastic container, filled with brine and closed with a lid. After a four-hour exposure in a room environment, the herring is salted in the refrigerator for 3 days.

Homemade herring in vinegar

For two herrings, you will need the following ingredients: a glass or a little more water, a tablespoon of salt, a large spoon or one and a half with nine percent vinegar, 10 peppercorns, 4 bay leaves, a tablespoon of coriander seeds, 3 large tablespoons of vegetable oil.

Herring is cleaned with the removal of the head and gills. The head and entrails may be left. The fish is washed under running cold water. The water is boiled, spices and salt are poured into it, the broth is boiled for about four minutes and cools down.

Vinegar is added to the chilled brine. The fish is laid out in a prepared container, into which brine is poured on top. In the vinegar way, the herring is salted, being 4 or 5 hours in the room and 7 or 8 hours in the refrigerator.

Tricks of appetizing herring

For cooking by any salting method, ocean herring is taken. Waste and toxins are often found in coastal seas. Buy herring chilled or frozen. Fresh fish is recognized by its silvery color, bulging light eyes, fins and gills tightly pressed to the carcass.

The winter catch is considered the fattest, this fish is most tasty to eat salted. Iodized salt for salting is not suitable.

Salted products should be soaked for 2 hours, putting it in cold milk, where excess salt will go. Eating updated fish is quite tasty.

Few people know how to salt herring deliciously. After all, most often such a product is purchased in a store already in finished form. It should only be cut into pieces and served at the table along with any side dish. That is why in this article we decided to highlight this difficult culinary topic.

How to choose the right fish (herring) for subsequent salting?

Before you salt the herring, it should be "correctly" purchased. After all, it depends on the choice of fish how your festive lunch or dinner will go.

It should be noted that salting fish at home is not as difficult as it seems from the very beginning. Moreover, today there are many recipes for its preparation. The most important thing in this case is to remember that fish should be bought with a fatty and thick back. In addition, during the acquisition, you need to pay special attention to her abdomen. It should not be yellowish.

I also want to say that, before salting the herring, it must be thawed (if it was frozen). At the same time, some chefs argue that it is not recommended to wash such a product before salting. Although we still recommend rinsing the fish under cold water.

How to salt herring: the fastest and easiest recipe

As mentioned above, there are quite a few ways to salt fish deliciously at home. For the simplest and fastest, you should use a minimum of components, namely:

Fish pretreatment

We will talk about how to salt herring at home below. Now I want to tell you exactly how it should be processed. To do this, frozen fish must be completely thawed, and then rinsed thoroughly under cold water. Many housewives salt such a blow along with the insides. However, we strongly do not recommend doing this, since in this case the herring will be ready for use only after three days. Moreover, fish salted along with the entrails can be bitter, which, of course, will certainly affect its taste.

Thus, before salting the herring at home, it must be thoroughly washed and gutted. As for the tail, fins and head of the fish, they can be left.

salting process

How to salt herring quickly? The presented recipe for cooking may well serve as an answer to the question posed. After all, using this method, you can eat fish for food in a day. To do this, whole, but gutted fish should be carefully rubbed with fine table salt (both inside and out). After that, the product must be placed in a container with a lid, left at room temperature for exactly one day. After the specified time, the herring should be turned over to the other side, placed in the refrigerator and kept for about 12 hours. During this time, it should be completely salted.

How to serve delicious salted fish to the table?

We talked about how to salt herring at home quickly. But this is not enough to feed your family tasty and satisfying. After all, in order for them to appreciate the dish you have prepared, it should be properly presented for dinner. To do this, the salted herring must be removed from the container, and then cut into portions 2 or 3 centimeters thick. If it seemed to you that the product contains too much salt, then it is better to rinse it in cold water before cutting it.

After the fish is prepared, it must be put in a large bowl, flavored with half rings of sweet salad onions and any vegetable oil. After mixing the components with a large spoon, they should be presented to the table along with boiled or baked round potatoes.

How to salt herring at home: cooking recipes with brine

If you want to quickly and easily pickle fish, then you'd better use the above method. If you want to get a more juicy and fragrant dish, then for this you will need to prepare much more ingredients. You will need:

fresh large herring - 1 pc.;
boiled water - a full faceted glass;
deodorized vegetable oil - 3 large spoons;
peas black pepper - 3 pcs.;
bay leaves - about 2 pieces;
salt is not very large iodized - use at discretion.

Food preparation

Before you salt the herring in brine, you should carefully process the fish, as well as make a fragrant marinade. We talked about how to clean the main product a little higher. Now it remains for you to tell the secrets of preparing the marinade. To do this, pour drinking water into a saucepan, add black peppercorns, bay leaves, deodorized oil and salt to it, and then bring to a boil, remove from heat and cool completely.

Salt product

How to salt herring tasty at home? To do this, the cleaned fish must be put in a container, and then pour the cooled marinade. Next, the filled dishes must be tightly closed and left at room temperature for exactly one day. After the specified time, the product must be placed in the refrigerator and kept for another day.

We serve salted herring to the table

After the fish is soaked in aromatic marinade, it becomes juicy and tasty, it should be removed from the brine and thoroughly blotted with paper towels. Next, the herring must be cut into pieces and immediately presented to guests along with a side dish of boiled potatoes or other vegetables.

Cooking delicious and fragrant fish in brine

There are many recipes for how to salt herring deliciously. However, the presented method differs markedly from others. After all, with it, your dish should turn out to be the most fragrant. For this we need:

Preparation of marinade and processing of fish

Before salting herring at home, it should be well processed. To do this, the herring must be gutted, washed thoroughly in cold water, and then cut off all the fins, tail and head. Since chopped fish marinates much faster than whole fish, it must be cut into pieces with a sharp knife.

As for the marinade, it is prepared as easily and simply as in the previous recipe. To do this, filtered water should be poured into a saucepan and brought to a boil over high heat. In the process of this, it is required to add peas, salt, parsley and not very large sugar to the liquid. After the water begins to boil strongly, the dishes must be removed from the heat and cool thoroughly.

Cooking

In order for the herring to be salted tasty and quickly, it is recommended to place it in glass 750-gram jars. Next, the containers filled with fish should be flavored with a few pinches of dry mustard and poured with fragrant marinade. At the end, all jars must be closed with lids and left indoors for 26-30 hours. After the specified time, the product must be placed in the refrigerator and kept for a few more hours.

Serving delicious herring

After the fish is well salted, it should be removed from the brine and presented to family members along with some kind of side dish. If desired, such a product can be additionally flavored with deodorized vegetable oil and bitter onion half rings.

Salt herring using spicy brine

This recipe is especially liked by those who love and appreciate spicy or spicy dishes. To implement our plans, we need:

fresh large herring - 2 pcs.;
filtered water - about 500 ml;
sugar is not very large - ½ a small spoon;
salt is not very large iodized - 2 large spoons;
peas black pepper - 5 pcs.;
dill and coriander seeds - ½ small spoon each;
table vinegar - 2 large spoons.

Cooking method

To salt the fish for a delicious dinner, we recommend that you process it exactly as described a little above, that is, cut it into pieces. After that, you should start preparing the brine. To do this, boil water in a saucepan with sugar, salt, black pepper, coriander and dill seeds, then cool them completely and add table vinegar. Next, the processed and chopped herring must be placed in glass jars and topped with the prepared marinade.

After all the described actions, the filled containers should be tightly closed with plastic lids and put in the refrigerator. There, the herring is required to withstand for two days. After that, the pickled fish must be discarded in a colander and completely rid of the brine. Before serving, the finished salty product should be flavored with any deodorized oil (vegetable) and half rings of red onion. If desired, baked or boiled round potatoes can be served with fragrant herring. Bon appetit!

Salt herring quickly and tasty in pieces in a jar, for sure, every hostess will be able to. The main thing is to choose a good recipe that will delight you with a delicious result. So that you do not flip through the pages of culinary sites for a long time in search of the desired recipe, I offer a proven option that you and your family will definitely like. There are a lot of recipes for salting herring and each has its own zest. You may have already found your way of cooking salted herring. And for those who want to try or experiment, I share a delicious snack for all occasions.

Taste Info From fish and seafood

Ingredients

fresh-frozen herring - 1 pc. (350-400 g);
onion - 1 pc.;
water - 700 ml;
salt - 3 tbsp. l.;
sunflower oil - 2 tbsp. l.;
table vinegar - 1-2 tbsp. l.;
bay leaf - 1-2 pcs.;
black peppercorns - 5 pcs.;
carnation - 3 pcs.

How to cook and salt herring pieces in a jar at home

So, start your preparations by buying fresh or freshly frozen herring. The main thing is that frozen fish does not defrost during storage. If possible, buy only chilled Atlantic or Pacific herring. Choose a fish with a head and fins, with transparent and shiny eyes, with a uniform silvery color, elastic carcass, with scarlet and tight-fitting gills to the carcass. To begin with, rinse it with running cold water, and to make it comfortable to work, dry it with a paper towel. Open the belly from tail to head. Clean all the insides with a knife. Rinse so that the fish is clean inside and dry again. Remove the head, fins. On the top side, make a shallow incision and separate the fillet on both sides from the large bone. Small bones can be removed with tweezers. Cut the fillet into random pieces.

Transfer the prepared herring to a deep bowl or jar. Dissolve the indicated amount of salt in 500 ml of boiled water at room temperature. Pour the saline over the fish pieces. Leave in a cool place for 1.5-2 hours.

After salting, put the fish in a colander and drain the salt solution. Prepare the onion. Cut it into thin half rings or arbitrarily. Choose the right size jar. Put pieces of salted herring in a container, alternating with onions and the indicated spices. If someone doesn't like cloves, replace them with mustard seeds - they can be used whole or crushed in a mortar.

To 200 ml of boiled water at room temperature, pour table vinegar. Taste the mixture. If one tablespoon is not enough for you, add a little more and mix. Add vegetable oil to water. Pour the herring with the prepared marinade. Cover and refrigerate for about a day.

Now you also know how to salt herring slices at home.

Here we have such a delicious herring in a jar.

Salted herring pieces with vinegar and onion

Everyone can quickly salt herring in pieces! Here is a simple recipe and the most affordable products for it. We used ordinary table vinegar 6%, but you can take another one. Fragrant apple or wine will do.

Ingredients:

Pacific herring - 1 pc.;
onion - 1 pc.;
table vinegar 6% - 2 tbsp. l.;
bay leaf - 1-2 pcs.;
coarse salt - 3 tbsp. l.;
young green onions - a bunch;
vegetable oil - 1 tsp

First, prepare your fish. Rinse it in cold water, put it on a cutting board and gut it. Carefully remove all the insides and the dark film on the inside of the rib. Cut off the head and fins with the tail. It is convenient to do all this with kitchen scissors for fish. Then rinse the carcass again and wipe it with a napkin. Cut the fillet from the spine, remove the costal bones and pull out the smaller ones with tweezers. Cut the fillet into slices.
Peel the onion and rinse. Cut into thin rings - so it will be better to get its juice.
Dissolve the salt in a glass of boiled chilled water, pour in the vinegar. Add bay leaf.
Put the pieces of fish in a glass bowl or jar, pour over the marinade and add the onion. Stir the mass and leave on the table for an hour. Then close the bag or lid and refrigerate for another day. Before laying the finished pieces on a plate, drain the brine. Drizzle with vegetable oil and garnish with sliced fresh green onions.

Salted herring with mustard

For salting herring, mustard in seeds, Dijon, ordinary table or even powder is equally suitable. In the latter case, for one large carcass weighing about 0.6 kg, take one teaspoon of powder without a slide. So the taste of the finished pieces will not be too spicy and very pleasant.

Ingredients:

carcass of fresh herring - 1 pc.;
coarse salt - 2-3 tbsp. l.;
mustard seeds - 1 tsp;
apple cider vinegar - 3 tbsp. l.;
mayonnaise - 1 tbsp. l.;
onion - 1 pc.;
dill greens - for serving.

The first step in cooking is cutting the fish. For the recipe, you need a clean fillet without bones and skin. First, remove the innards, head and skin. Rinse the carcass and wipe with paper. Cut the fillets and remove the bones. Cut the fillets into small pieces. To make salted fish, it is better to cut it into small pieces - pickling will go faster.
Peel the onion and rinse in cold water. Then cut thinly.
Combine salt, mustard seeds, apple cider vinegar and mayonnaise in one container. Stir.
Place the fillet pieces and onions into the marinade mixture. Stir and leave in the refrigerator under the lid for 10-12 hours. Then put the pieces on a plate and decorate with chopped dill.

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Salted herring with onions and carrots

Vegetables in recipes are needed not only for salting fish, but also for decorating it on a plate. Slicing onions and carrots after salting becomes a spicy addition to pieces of herring. All this is very tasty and quickly flies away at the table, even with simple black or rye bread.

Ingredients:

fresh herring - 1 pc.;
carrot - 1 pc.;
onion - 0.5 pcs.;
coarse salt - 2 tbsp. l. (with a slide);
ground pepper - a couple of pinches;
lemon - 0.5 pcs.;
vegetable oil - 2-3 tbsp. l.;
fresh herbs - for serving.

Peel fresh herring, gut and rinse. Then dry and cut into thin steaks.

Clean and wash vegetables. Grate the carrots, and cut the onion into rings.
Cut the lemon into slices or squeeze out the juice.
Mix salt, pepper, oil, lemon in a plastic container or in a glass jar. Add vegetables and fish pieces. Mix well by hand so that each piece of herring is in the marinade.
Leave covered in the refrigerator for a day. And then put the steaks on a plate and appetizingly decorate with fresh onions, parsley and pickled carrots.

Salted herring with tea

Salted herring in pieces in a jar turns out to be incredibly soft and velvety if strong tea leaves are used for cooking. And you can take both black tea and green to taste. This will not only prevent the fish from absorbing too much salt, but will add useful vitamins and minerals to it!

Ingredients:

fresh Atlantic herring - 1 pc.;
salt grade "Extra" - 3 tbsp. l.;
dry black tea - 2 tbsp. l.;
ground pepper - 0.5 tsp;
lemon - 0.5 pcs.;
green onions - 15-20 g.

Make a brew from dry black tea. Fill it with a glass of boiling water and leave it to cool to room temperature under the lid.
In the meantime, cut the Atlantic fresh herring into clean fillets without bones and skin.
Scald the lemon with boiling water. So the zest will be cleared of wax, which is applied to it for long-term storage of the fruit, and will give the best flavor. Cut fruit into thin slices.
Place half of the lemon slices in a single layer in a wide glass jar or cup.
Rub the fish fillet with a mixture of salt and black pepper. Lay on the lemons and top with the remaining slices.
Pour the strong brew of tea filtered through a sieve and close the lid. Leave for a day in the refrigerator. Before eating the fish, cut the fillet into pieces and garnish with fresh green onions.

Salted herring with lemon

This recipe does not use any additional spices or seasonings - only salt, vegetables and lemon. From this, pickled herring in a jar becomes a little less spicy, but very soft and delicate in taste.

Ingredients:

chilled herring - 1 pc.;
salt "Extra" - 2 tbsp. l.;
onions - 1 pc.;
carrots - 1 pc.;
lemon - 1 pc.;
olives - for serving;
fresh herbs - for serving.

To pickle herring, prepare small jars - half a liter can be. Wash and dry them.
Clean, gut and rinse fresh fish. For the recipe, you only need fillet without skin and bones. Place a couple of layers of paper towel under the cutting board to keep it from slipping while processing the fish.
Cut the fillet into pieces and place in a bowl. Add salt and mix thoroughly.
Prepare vegetables - peel onions and carrots and rinse in water. Then grind. Onions with a knife, and carrots with a grater.
Scald the lemon with boiling water, cool and cut into thin slices.
Arrange fish in jars, alternating layers with carrots, onions and lemons. Pour boiled chilled water to the top of the jar. Close the lid and leave in the refrigerator for a day. And when serving on a plate, take fresh herbs and olives to make the dish look richer.

Salted herring with citric acid, oil and red onion

This snack is not only tasty, but also healthy. It contains omega-3 fatty acids, selenium and vitamin D. All of which support your heart and protect your immune system. Of course, one should not get too carried away with herring, but one piece a day will only lead to benefits!

Ingredients:

large herring carcass - 1 pc.;
coarse salt - 2-3 tbsp. l.;
citric acid - 0.5 tsp;
red onion - 1 pc.;
sugar - 0.5 tsp;
vegetable oil - 100 ml.

Gut a fresh herring carcass, remove the head, tail, all fins and wash well. Dry and remove the fillets from the bones. Cut the costal bones with a sharp knife, and pull out the longitudinal ones along the fillet with tongs or tweezers.
Red onion after cleaning and washing, cut into thin rings or halves of the rings.
Place onions and fish fillets in half-liter jars. Pack the food tightly, but do not tamp it down hard so that there is room for the brine. If, when cutting a herring carcass, you find caviar or milk, also use them for salting. Herring in a jar, as well as its caviar, will be an excellent help for a hearty lunch, dinner or as a snack on the festive table.
Boil and cool 200-250 ml of water. Add citric acid, sugar, salt and oil. Stir until the brine is uniform. Fill them with food in the bank.
Close the lid and leave in the refrigerator for 10-12 hours. Salted herring with butter and onions in a jar is almost ready. And when serving, use not only slices of fish, but also pickled onions. It will turn out very tasty. Bon appetit!

Cooking Tips

To pickle herring at home, take the following spices as desired - coriander seeds, all kinds of pepper, mustard, cumin, bay leaf, dry herbs, cloves. Take one kind or a mixture of them. For 1 kg of fish, about 2-3 tbsp. l. spices depending on whether you want a strong or lightly spiced fish.
A sweet note will help to make the taste of such an appetizer more pleasant - a bit of sugar, honey or dried fruit puree.

Salted herring has long been associated with people with a dish of national Russian cuisine. Although they came up with salting fish far beyond the borders of our country, the recipe has firmly entered the diet of our compatriots, and no holiday or hearty dinner is complete without a plate of herring. Due to the fact that not every housewife knows how to salt herring at home, many prefer a store-bought product. But thanks to delicious and quick herring pickling recipes, you can cook a delicious and healthy dish at home.

How to choose the right herring for pickling

The taste of the finished dish will depend on which fish you choose for salting. Only a fresh, undamaged carcass with rounded sides and uniform coloration is considered suitable for further processing. When choosing fish, be guided by some tips and tricks:

Freshly caught fish that has not been frozen is ideal for salting.
Do not buy a frozen headless carcass. There is a risk that it was frozen at the stage of not the first freshness.
Give preference to fresh-frozen Pacific or Atlantic herring, and it is better to refuse the Baltic species due to the possible content of heavy metals and toxins in such fish.
High-quality fresh-frozen herring will have bulging eyes, fins and wings at the gills are pressed to the base of the carcass, a natural uniform color can be traced.
Beware of specimens that break, have a wrinkled structure or damaged scales.
Fish with milk will be more fatty and fleshy, while the carcass with caviar comes out dry and not so tasty.

Delicious and simple recipes for salting herring at home

Salting pieces without water in oil

You will need:

kilogram of herring;
onions (white, purple or red) - 0.5 kg;
salt - 3-5 tbsp. l.;
sunflower oil with a neutral taste without a pungent odor - 5-7 tbsp. l.

Thoroughly clean the carcasses from the skin, entrails and fins. Separate the fillet, which is cut into several large pieces.
Onion cut into thin half rings.
Rub the prepared fillets with salt.
Place the salted fillet in a liter jar, alternating it with layers of onions.
Fill the fillet with onion with vegetable oil so that it completely covers the ingredients.
It is recommended to salt the herring in this way in the refrigerator for one to two days.

How to salt the Don herring

You will need:

a liter of chilled boiled water;
100 g coarse salt.

Cooking sequence:

Don herring is distinguished by its special fat content and delicate creamy taste. Fish going to spawn gain an additional 20% fat, so they are ideal for salting. The herring is cleaned of scales, fins, gills are removed and washed thoroughly.
Traditionally, river or Black Sea herring is salted for the winter in a tuluzka - a strong saline solution. To do this, dissolve 100 g of salt in a liter of cold water.
Fish carcasses are tightly folded into a container, and poured with a prepared solution. A small load is placed on top of the fish so that all the herring is in the water and does not float to the surface.
The container is tightly closed with a lid and placed in the refrigerator. It is necessary to salt the herring at home for two days, so much time will the fish need to become lightly salted.

Salted herring in a jar

You will need:

herring - 2 pcs.;
30 g of salt and sugar;
black and allspice - 2-3 peas each;
1 PC. bay leaf;
500 ml of water;
table vinegar -1 tbsp. l.;
large head of onion.

Cooking sequence:

Immerse all the ingredients for the brine except for the vinegar into the water. Boil water with spices over moderate heat under a closed lid for 2-3 minutes. After cooking, add vinegar and cool the brine to room temperature.
We clean and gut the fish, wash it. Then dry thoroughly with a paper towel and cut into portions.
We put the herring in a jar of a suitable size, shifting it with layers of onions, cut into thin pieces.
Pour in chilled brine.
It is recommended to salt the fish in a cold place for two days.

Spicy salted herring with mustard

You will need:

herring - kilogram;
dry mustard powder - 1 tsp;
liter of water;
5-6 black peppercorns;
coarse salt - 4 tbsp. l.;
a couple of bay leaves;
4 things. cloves;
half a teaspoon of coriander seeds.

Cooking sequence:

We put the cleaned and gutted fish in a container for salting.
Fill it with chilled marinade, which is prepared as follows. Dissolve salt in water, add all other spices except mustard powder. Boil for two to three minutes, then remove from heat, add mustard and cool.
According to this method, the dish should be salted for about two days.

Dry salting of fish

You will need:

one large herring carcass;
1.5 tsp coarse salt;
a teaspoon of sugar;
any herbs or spices to taste.

Cooking sequence:

The fish is prepared for salting: cleaned, gutted, washed and dried. If desired, cut into several pieces, or salted whole.
Salt is mixed with sugar, other spices are added to taste.
The carcass or individual pieces are rubbed with this mixture, after which they are tightly packed in a sealed bag and kept on the middle shelf of the refrigerator for two to three days.

Pickled herring in Dutch style in a marinade

You will need:

two medium-sized herrings;
half a lemon;
10 black peppercorns;
two heads of onions;
medium-sized carrots - 1 pc.;
bay leaf - 10 pcs.;;
granulated sugar - 6 tbsp. l.

Cooking sequence:

To start salting the herring using the Dutch method, it is necessary to separate the fillet from it, which is cut into 2 cm slices.
Cut the lemon and onion into thin slices, grate the carrots on a coarse grater. Grind peppercorns with bay leaf in a mortar.
Mix vegetables, lemon and all spices.
Put the herring in a jar, shifting each layer with a spicy mixture of vegetables, lemon and spices. Place a small weight on top.
Salt the fish for about two days. Serve drizzled with a little vegetable oil.

Video: how to pickle fresh-frozen herring yourself

Thanks to our step-by-step recipes with photos, each housewife will be able to salt herring on their own. A dish prepared at home will significantly differ in taste from a store-bought version. Herring, salted at home, comes out juicy, tender, with a spicy taste. From it you can use old, proven recipes or new versions of this salad. The video below demonstrates the technology and the entire sequence of the do-it-yourself fish salting process. Experiment with recipes, add your favorite herbs, spices and spices, so every time you get a herring with a new, unique taste.